Eat ~ Build ~ Grow, something good

Simple Dinner Sunday – Mushroom & Eggplant Lasagna

I’ll readily admit it – I’m a carnivore. Meat, meat, meat makes my world go round. And, if this were only all about me, I’d probably only write about meaty food.

But it’s not.
I’ve got friends that are vegetarian, some that are vegan. There are the lactose, tree nut, gluten, casein, fungi, dairy, GMO, HFCS intolerant… so it takes more than a pile of hamburger meat to make a banquet.

And, since the garden is kicking out the goods in high output these days – I’ve got a lot of produce to find ways to use.

My thinking was – to finely chop eggplant and porcini mushrooms together, season them with fennel and seasonings (like Italian sausage and add it to a pasta sauce…. Taste-wise, it works. But, eh – textural wise, not the greatest mouth feel.So the next option was use it as the “meat” filling in a lasagna.Dinq!

This recipe is Lactose Free, but not Dairy Free – I still haven’t been able to find a suitable substitution for Parmesan or sharper cheeses….yet. The Gluten Free rice blend lasagna noodles work well with the recipe – but you’ll only need to cook then for 5 minutes – tops – before you assemble.